Difference between revisions of "Eye of Round"
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* [[Worcestershire sauce]] | * [[Worcestershire sauce]] | ||
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# Stab roast well all over. | # Stab roast well all over. | ||
# Sprinkle with meat tenderizer, accent, garlic powder, salt and pepper. | # Sprinkle with meat tenderizer, accent, garlic powder, salt and pepper. | ||
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# Bake at 225°F for 2 to 3 hours for rare. | # Bake at 225°F for 2 to 3 hours for rare. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Beef round Recipes]] | [[Category:Beef round Recipes]] | ||
Latest revision as of 06:48, 14 July 2012
Description
Contributed by Catsrecipes Y-Group
- Source: Mrs. John Garrett, Jr.
- Serves 10
Ingredients
- 1 eye of round (4 to 5 pounds)
- Accent
- salt and pepper to taste
- meat tenderizer
- garlic powder
- Worcestershire sauce
Procedures
- Stab roast well all over.
- Sprinkle with meat tenderizer, accent, garlic powder, salt and pepper.
- Rub in Worcestershire sauce.
- Stab again all over and sprinkle with more tenderizer, Accent and garlic powder.
- Bake at 225°F for 2 to 3 hours for rare.
